- 1 3/4 pounds carrots
- 1 1/3 cups chopped onions
- 2 teaspoons olive or canola oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon pepper
- Cut carrots in half lengthwise; thinly slice. Place in a large nonstick skillet; cover with water. Bring to a boil; cook for 9 minutes or until crisp-tender. Drain and keep warm. in the same skillet, saute onions in oil until tender. Stir in the carrots, salt, ginger and pepper.